Everton Toffee

1. 1 kg (2 lb) sugar.                                                                  3. 375 g (3/4 lb) butter.
2. 80 ml (1/2 gill) water.                                                           4. 1 tablespoon vinegar.


    Boil all ingredients over a gentle heat until the toffee thickens. Turn out on a buttered dish and cut in pieces.